A delightful twist on the classic Chicken Francese, this recipe combines tender chicken with a luscious lemon butter sauce served over linguine.
Cook the linguine in a pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Season the chicken breasts with salt and pepper, then dredge them in flour.
Ensure the chicken is evenly coated with flour for a consistent crust.
In a bowl, whisk together the eggs and Parmesan cheese to form a batter.
The batter should be thick enough to coat the chicken without dripping excessively.
Dip the floured chicken into the batter, ensuring it is fully coated.
Let any excess batter drip off before cooking to avoid a soggy crust.
Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides. Remove and keep warm.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
In the same skillet, sauté the garlic until fragrant, then deglaze with white wine.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Add chicken broth and butter to the skillet, stirring until the butter melts.
Adjust the seasoning with salt and pepper to taste.
Stir in the lemon juice and parsley, then toss the cooked linguine in the sauce.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the linguine topped with the chicken and garnished with additional Parmesan cheese and parsley.
Serve immediately for the best flavor and texture.
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